As you may know from my Safer Eating Facebook posts and a recent blog… Cheese don’t go! Don’t go… don’t go away. Cheese don’t go, I have suddenly started reacting to lactose-free products. I’m gutted. So my latest mission has been to find a dairy-free milk… that I actually like.
A few years ago, I tried a load of them: soya, almond, hazelnut – you name it. At first I liked them, but then it was like I got too used to their taste and went right off them.
I set off on my quest by ordering way too much milk to fit in the fridge (luckily a few were UHT). I didn’t buy soya this time, as I remembered I really did not like it. I sampled soya cheese and couldn’t even cut a slice as the smell was so bad. But to give it its due, it can be a fabulous substitute and I am more than happy with it in dairy-free ice creams, dairy-free puddings and free-from chocolate. Yum! I don’t think you can taste the soya then, though. So basically, I am fine with very hidden soya.
I quite liked rice milk during my last experimentation phase, especially on maple syrup cereal flakes. But unfortunately it doesn’t work in tea. Tea tends to taste funny with most dairy-free milks. I still like rice milk and I have decided to settle on a carton a week – it works well with baking and can even do pretty good Yorkshire puddings. I can’t drink it on its own, though.
Next it’s the nut milks – hazelnut and almond. Obviously these are a no-go for anyone with a nut allergy. Again, I loved them at first but they are very sweet. I also have to restrict them on my FODMAP diet. Plus I don’t like the taste of them on their own. But I’ll stash a carton of UHT away for any desserts I make (obviously not for when my tricky eater nut allergy friends come round).
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A couple of people recommended hemp milk, which is made from hemp seeds that have been soaked in water. It is naturally high in omega 3 and, like a lot of the other dairy-free milks, fortified with calcium and Vitamin D12. I was quite excited when pouring it in my tea for the first time as the tea looked a normal colour. Unfortunately I couldn’t drink my cuppa as I found it totally gross. It was possibly the worst milk I have tried.
The winner for me, by far, is coconut milk. To be specific, Koko dairy-free milk. It rocks! It is great on cereal and works in baking and for sorbets. It makes a decent batter, too, for things like Yorkshires and pancakes. And it is not bad in tea. It gives it a slight coconutty taste but it is the best of the bunch by a long way.
But everyone is different. And this, of course, is in total disagreement with Kay Harrison’s taste buds (see her blog here… Quest to find the perfect replacement cuppa after giving up dairy). At least we both agree on minty tea being the best way forward.
To be fair, my lactose problems mean I have cut down on tea massively as the joy is no longer there. And I am still in the grieving phase over cheese.
I’m massively hoping there are tons of brand-new dairy-free products at the The Allergy and Free From Show North on the 5-6th November in Liverpool. It is well worth a visit, by the way. Take plenty of cash – and lots of bags to fill with goodies.
Karen Woodford – coeliac that is currently in the grieving phase for dairy